CARROT, JICAMA, AND RED CABBAGE SLAW
Myriad flavors combine to create this tasty slaw, which can be served atop our Chorizo con Queso Tortas.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Makes about 4 cups
Number Of Ingredients 10
Steps:
- Heat a small, heavy-bottomed skillet over high heat. Add anise seeds and toast, stirring constantly, until fragrant, about 30 seconds. Remove anise seeds from pan and let cool to room temperature.
- In a large bowl, mix together cabbage, carrots, jicama, and jalapeno. Add lime juice, salt, sugar, cilantro, mint, and cooled anise seeds; toss to combine; let stand at least 1 hour, stirring occasionally, before serving. Slaw is best when made up to 3 days in advance and can be stored in an airtight container, refrigerated.
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Jonathan Wilson
[email protected]This slaw is a great way to add some color and crunch to your meals.
saim asad
[email protected]I love that this slaw can be made ahead of time. It's perfect for busy weeknights.
Faustina Mukatuka
[email protected]This slaw is a great healthy side dish. It's packed with vitamins and minerals, and it's low in calories.
Sami Hassni
[email protected]I'm not usually a fan of slaw, but this one is really good. The jicama adds a nice sweetness and crunch.
Jason Crosier
[email protected]This slaw is a great way to use up leftover vegetables. I always have some leftover carrots and cabbage in my fridge, and this is a great way to use them up.
Pamela Nyamhondoro
[email protected]I made this slaw for a picnic and it was a big hit. Everyone loved the unique flavor combination.
Erebus Condon
[email protected]The dressing for this slaw is perfect. It's light and tangy, and it really brings out the flavors of the vegetables.
Deshia Kitchen
[email protected]This slaw is so easy to make. I was able to whip it up in just a few minutes.
Sphiwe Mxuthu
[email protected]I love the crunch of the jicama in this slaw. It adds a nice contrast to the softer carrot and cabbage.
Sapna Mgrg
[email protected]This slaw was a hit at my last potluck! The combination of carrot, jicama, and red cabbage was so refreshing and flavorful. I'll definitely be making this again.